Tag Archives | gluten free recipes

Graveyard Chicken with Penne Pasta

By on September 1, 2013 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

Easy Dinner Idea

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Graveyard Chicken with Penne Pasta

Graveyard Chicken with Penne Pasta

Ingredients

  • Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
  • Diced tomatoes- 1 15oz. can
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
  • Sliced black olives- 1 small can
  • Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
  • Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
    • STAPLES:
  • Poultry Seasoning- 2 tablespoons (or salt & pepper)
  • Butter - 3 tablespoons
  • Olive oil - about 3 tablespoons

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
  2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
  3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
  4. Remove chicken to paper towel-lined plate.
  5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
  6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
    7. Pasta:
  7. Boil pasta in salted water until tender.
  8. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
  9. Drain pasta and transfer to serving bowl.
  10. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
  11. Place chicken on top of pasta.
  12. Pour sauce over the chicken and pasta.
https://tonispilsbury.com/graveyard-chicken-with-penne-pasta/

 

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Spanish Paella

By on January 3, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes, Reincarnating The Leftover

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Spanish Paella

Spanish Paella

Ingredients

  • Chorizo- 1 lb
  • onion, yellow- 1 medium, diced
  • red bell pepper- 1, diced
  • green bell pepper- 1, diced
  • long grain rice- 2 cups
  • diced tomatoes with green chiles- 1 14oz. can
  • tomato paste- 3 tablespoons
  • chicken broth- 1 quart (32 oz.)
  • cooked chicken, chopped (I use leftover chicken from one of my recipes like Chicken Under A Brick)
  • cooked shrimp, medium- 1 lb, tails removed
  • STAPLES
  • • olive oil- 3 tablespoons
  • • spanish saffron- a pinch

Instructions

  1. Heat a oil in large heated deep skillet or paella pan over medium-high heat.
  2. Add bell peppers and onions along with chorizo to sauté until peppers are tender.
  3. Add rice, diced tomatoes, tomato paste and saffron to sauté for another minute.
  4. Add chicken broth and bring to boil.
  5. Once boiling, lay chicken and shrimp on top then cover the pan (if you’re using a paella pan without a lid, you can use aluminum foil to cover), reduce heat to low.
  6. Simmer until rice has absorbed liquid, approximately 25 minutes.
https://tonispilsbury.com/spanish-paella/

This is the perfect recipe to make with leftover cooked chicken.

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

Weekly Meal Plan Menu

 

 

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